Best 4 An Everlasting Syllabub Recipes

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SYLLABUB



Syllabub image

Combining sharp lemon juice with the fragrant aroma of rosemary is this creamy syllabub recipe. Make ahead for a showstopping dinner party dessert recipe!

Provided by Mary-Anne Boermans

Categories     Dessert

Number Of Ingredients 1

White wine

Steps:

  • Day 1: Pour the dessert wine and Madeira into a container with a lid and add the lemon peel and juice. Gently bruise the rosemary by rolling it with a rolling pin, and add it to the mixture then stir in the sugar until dissolved. Cover the container and leave to marinate overnight. Day 2: Strain the liquid into a large bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape, being careful not to overbeat or it will curdle. Keep in a cool place until required. Variations:The basic recipe can be varied simply by changing the alcohol. Any white wine can be used: the most popular used to be the Riesling wines from Germany. White wine is most common, although I have also found recipes that use reds, even as strong as claret. One country version I discovered used equal parts ale and cider. Other fortified wines that could be substituted include brandy, sweet sherry, Marsala or ginger wine. Seville oranges or limes can be substituted for the lemons, and mace makes an unusual replacement for the nutmeg.

AN EVERLASTING SYLLABUB



An Everlasting Syllabub image

Provided by Betty Fussell

Time 10m

Yield 4 servings

Number Of Ingredients 6

Rind and juice of 1 lemon
1/2 cup white wine
1/2 cup medium-dry Madeira or Sherry or brandy
1/4 cup sugar, or to taste
1 teaspoon nutmeg, freshly grated
2 cups heavy cream

Steps:

  • Grate the lemon rind finely, squeeze the juice and mix both with the white wine, Madeira and sugar.
  • Add nutmeg and beat in the heavy cream gradually with an electric beater or wire whisk. Beat until the cream forms soft peaks, but don't overbeat or the cream will become too dense.
  • Spoon the mixture into parfait or Sherry glasses and chill or serve at room temperature. If you want the cream and liquor to separate, make syllabub several hours ahead.
  • When ready to serve, garnish each glass with a sprig of rosemary, mint, lavender or a twist of lemon.

LEMON SYLLABUB



Lemon Syllabub image

This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Provided by SARAH-NEKO

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 cup heavy whipping cream, chilled
½ cup white sugar
¼ cup white wine
⅛ cup fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon ground nutmeg (or to taste)
1 sprig fresh mint leaves for garnish
lemon slices for garnish

Steps:

  • Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
  • Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 24.6 g, Cholesterol 54.3 mg, Fat 14.9 g, Fiber 2.7 g, Protein 1.5 g, SaturatedFat 9.2 g, Sodium 17.4 mg, Sugar 17 g

SYLLABUB



Syllabub image

Yet another recipe from Southern Living 1981, Syllabub, depending on how it's made, can be a custard type dessert or a beverage. It's made with cream (or milk) and wine or other spirits. Recipes for Syllabub can be traced back to the 17th century. This particular recipe produces a lighter eggnog-type beverage. Cook time is the time listed to chill the beverage.

Provided by Dreamgoddess

Categories     Beverages

Time 1h45m

Yield 5 cups

Number Of Ingredients 5

1/2 cup sugar
1 cup white wine
1 quart half-and-half cream
heavy whipping cream, whipped, for garnish
ground nutmeg, for garnish

Steps:

  • Heat the sugar and wine on low heat in a 1 1/2 quart saucepan until the sugar dissolves; stirring constantly.
  • Remove from heat and slowly add in the half-and-half.
  • Beat until frothy; chill completely, about 1 1/2 hours.
  • Pour into glasses, top with whipped cream and sprinkle with nutmeg.

Nutrition Facts : Calories 367.6, Fat 22.3, SaturatedFat 13.9, Cholesterol 71.6, Sodium 81.9, Carbohydrate 29.5, Sugar 20.7, Protein 5.8

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